Potato Salad with Mushrooms and Chevre

Total time: 30 minutes Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese; finished with lots of fresh basil and chives, this is not your ordinary potato salad. Full of complex flavors, it is best served with simple, grilled meat of fish.

Ingredients:

2 medium potatoes, 300gr, 10.6oz

3oz (90gr) mushrooms, 84gr, 3oz

2 cloves garlic, 6gr, .2oz

1/3 container soft goat cheese (chevre) my 'brand' is Chevraux, I think in the U.S. it's Chavrie; it comes in a square-ish cardboard or plastic container, 5.5oz (150gr), 60gr, 2.2oz

handful fresh basil leaves - about 3 tbs

2 tbs fresh chives, snipped

2 tbs olive oil, 27gr, .96oz

Instructions:

Slice potatoes into quarters the long way and then 1/2" (1.25cm) thick slices.